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Spinach & Ricotta Quiche

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Submitted by shemp109

.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 1
BUNCH BUNCH SPINACH
fresh, or 1 package frozen, thawed
1 237
CUPS ML RICOTTA CHEESE
1 1
X X NUTMEG
grated *
1 237
CUPS ML PARMESAN CHEESE
grated
1 237
CUP ML CREAM
1 237
CUP ML MILK
4 4
LARGE LARGE EGGS
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Line a deep 10-inch quiche pan with your favorite rich tart pastry.

Wash spinach and cook a few minutes.

Squeeze out all water and chop (approximately ¾ cup).

Combine Ricotta cheese, nutmeg and ½ cup Parmesan cheese.

Spread over bottom of pastry shell.

Beat eggs lightly.

Combine with cream and milk.

Season with salt and pepper and pour over Ricotta cheese- spinach mixture.

Sprinkle remaining cheese over top.

Bake in 375℉ (190℃) oven for 30 minutes until puffed and set.

Let quiche rest 5 to 10 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 200 66% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 297mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 25g
Vitamin A 90% Vitamin C 20%
Calcium 29% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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